Entree: United States – Midwest – Chili Mac

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (225 g) elbow macaroni, uncooked
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 (14.5 oz) can (411 g) diced tomatoes
- 1 (8 oz) can (227 g) tomato sauce
- 1 cup (240 ml) beef broth
- 2 tbsp (16 g) chili powder
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (115 g) shredded cheddar cheese (optional)

Instructions

1. Cook elbow macaroni in a pot of salted boiling water until about 1 minute shy of al dente; drain and set aside.
2. In a large skillet, heat vegetable oil over medium-high heat. Add ground beef and cook until browned, breaking it up, about 6–8 minutes. Drain excess fat if desired.
3. Add diced onion to the beef and cook 3–4 minutes until softened. Stir in minced garlic and cook 30–60 seconds.
4. Sprinkle chili powder, cumin, and oregano over the beef and onions; cook 1 minute to toast the spices.
5. Pour in diced tomatoes, tomato sauce, and beef broth. Stir, bring to a simmer, and cook 8–10 minutes until slightly thickened.
6. Stir the drained macaroni into the chili mixture and heat through for 2–3 minutes so flavors meld; season with salt and pepper.
7. If using cheese, sprinkle shredded cheddar over the top, cover briefly until melted, then serve hot.